1/3 c. melted butter
1 1/4 c. graham cracker crumbs

Blend together; reserve 2 tablespoons for top. Press remainder into bottom and sides of 9 inch pie pan. Chill.

FILLING:

1/3 c. sugar
3 1/2 tbsp. cornstarch
1/4 tsp. salt
1 c. evaporated milk
1 c. syrup from canned peaches
2 eggs
1 tsp. vanilla
1 tbsp. butter
2 c. canned peaches, drained

Blend sugar, cornstarch and salt. Slowly stir in milk. Add peach syrup. Cook and stir over boiling water until thick and smooth; cook 10 minutes longer, stirring occasionally. Remove from heat and stir into slightly beaten eggs. Cook and stir 5 minutes longer. Add vanilla and butter.

Cool, covered. Pour half of custard into pie crust; top with half of well drained peaches. Repeat for second layer. Top with reserved crumbs. Chill 3 hours or longer.